Ingredients: 2 drumsticks, 2 potatoes, green pepper 1 piece, red pepper 1 piece, half onion, a little onion, ginger and garlic, star anise 1 piece, 2 fragrant leaves, soy sauce, cooking wine and a little salt.

Practice?

Chicken leg meat, boneless, diced, or diced with whole chicken. Add cold water to the pot, add a few slices, add a few slices of ginger, a little cooking wine, blanch, and beat off the foam.

Peel and shred potatoes, shred green peppers and red peppers, and shred onions for use.

Put cold oil in a hot pan, you can add a little more oil, add chopped green onion, ginger slices, garlic slices, 1 star anise and 2 fragrant leaves, stir-fry, then add the chicken blanched in the first step, stir-fry slightly, add soy sauce to adjust the color, and then add some cooking wine along the edge of the pan to remove the fishy smell.

Add broth (if there is no broth, you can add water), at least soak the chicken, and put more in the back if necessary. Then add soy sauce, salt, a little sugar and pepper to taste (taste according to personal taste); Bring to a boil, add potatoes, and stew over medium heat until the potatoes are crisp and rotten, about 15 minutes.

Add green pepper, red pepper and onion, stir-fry over high fire until the juice is slightly collected, and serve.

If you like noodles, you can boil water in another pot and put the cooked noodles into vegetable soup to eat together. It's delicious, too

skill

1, chicken must be blanched with cold water and heated slowly, so that the blood in the chicken can be forced out.

2. Cooking wine needs to go down the pot round and round, so that the steam can take away the fishy smell.

You must order more soup if you want to go below.